I love the weekends! I love the weekends because I get to spend a little more time experimenting with new foods and recipes. There’s nothing like making some whole wheat pancakes with my husband, putting a pot of coffee on and blogging the morning away. This morning I have for you Whole Wheat Pancakes with Strawberry Sauce. Come back next week for Blueberry Buckwheat Pancakes.
Serves 3 3-5inch pancakes per serving
¾ cup all purpose flour
¾ cup whole grain pastry flour or whole wheat flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup low fat buttermilk
¾ cup reduced fat milk
1 tablespoon honey
¼ teaspoon vanilla extract
Strawberry Sauce (recipe will follow)
Powdered sugar (optional)
In a large bowl, whisk together the flours, baking powder, baking soda and salt. In a medium bowl, beat together the eggs, buttermilk, reduced fat milk, honey and vanilla.
Spray a large nonstick skillet or griddle with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mix just to combine. The batter should be somewhat lumpy. Use a ¼ cup or a ice cream scoop to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 ½ minutes. Cook the other side until golden brown, about another 1 ½ minutes. Keep the pancakes warm in a 200 F oven as you finish cooking the remaining ones.
Ladle about 1/3 cup of the strawberry sauce onto each plate. Place the pancakes on top. Sprinkle with powdered sugar if desired.
2 pints fresh strawberries, hulled or 4 cups frozen strawberries, thawed
1 teaspoon lemon juice
2 tablespoons maple syrup
Place the strawberries in a food processor and process them into a chunky puree. Transfer the puree to a small saucepan over low heat and heat just until warm. Stir in the lemon juice and maple syrup.
Total fat: 6g
Sat. fat: 2g